Rita, Here is the Swedish round bread like Grandma Great used to make with Lutefisk (Hilma Forsberg) Swedish Yeast Roundbread (No sugar & no shortening) 5 cups lukewarm water 3 Red Star yeast - (check date) 1 tablespoon salt Measure & combine & mix together: (4 cups unsifted Rye flour 8 cups all-purpose flour Save out 2 cups or so of this flour to use on board to roll out breads. Add flour mixture to yeast mixture mix & knead well till nice & smooth. This dough is stiff & takes lots of kneading! Grease pans + dough lightly & let rise for 2 hours in warm place. Punch down & let raise 40 minutes. Cut dough into 7 pieces (make balls). Roll out on lightly floured breadboard to about ¼" thick or thinner. Roll over both sides "once" with Swedish rolling pin. Lay on double cloth & cover with cloth to keep warm. Let rise 45 min. Bake on hot pizza or cookie pans in 3750 oven for 8 -- 12 minutes. Will be lightly brown on bottom only & turn back up when done.